One For The Weekend: Healthy Waffles

Did you hear? Waffles are the new pancakes…NOT! They’re both great in different ways.   I was so excited when my waffle iron arrived in the post, especially after watching an episode of Chef Steps where they go on a waffle frenzy (things like mac and cheese and gyoza). If you have not checked them out on YouTube then I recommend you do so immediately, it’s my fave show at the minute. I got the waffle iron to change things up and I know you’re thinking that it’s a bit of a gimmick (and it probably is) but after watching Chef Steps, they prove there’s a multitude of ways to use this appliance. It brought me happiness anyway and sure that’s all that matters, right?


Of course the first recipe I had to try was a clean waffle recipe (even though Christy always tells me to practice the normal way first, I’m not very good at listening in that way!) I used a recipe similar to the 3 ingredient pancake recipe as I know it works. Just a little tip-waffle batter should be similar to pancake batter but thicker.



  • 1 cup oats
  • 1 banana
  • 1/2 cup almond milk (or water)
  • 1 scoop vanilla protein
  • 1 tbsp maple syrup (optional)
  • 1 egg and 1 egg white
  • 1 tsp baking powder
  • pinch of salt


  1. Preheat your waffle iron.
  2. In a nutribullet blend the oats until you get a flour-like consistency.
  3. Add in all the other ingredients and blend for 1 min. Leave aside for 5 minutes to thicken.
  4. Spray the waffle iron with oil (You can buy spray coconut oil in Tesco)
  5. Pour the mixture over the segments, leaving the edges bare as they do expand.
  6. Close the lid for 2 minutes, no peeping let it cook through.
  7. Carefully remove and plate up with any toppings of your choice, I chose Nobo ice cream and frozen berries and it was perfect!

Spiced Baked Oats With Lemon Greek Yogurt


I should really call this recipe “Breakfast Cake” because that’s what it tastes like! With the colder weather creeping in, it’s time to turn to warming and hearty breakfasts. I made this recipe at night so it was ready for the following morning. It’s a recipe you can include in your Sunday prep and will last for the week ahead (if cut into quarters!) The alternative is that you can eat it as a snack on the go, similar to a flapjack! You may also enjoy my Spiced Pumpkin & Fig Baked Oats.

Let’s get down to Business shall we?


Baked oats:

– 1 1/2 cups of certified gluten free oats (or any oats)
– 1 cup almond milk
– 2 egg whites
– 1/4 coconut palm sugar (can be replaced with maple, honey etc)
– 1tsp pure vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
-1/2 tsp baking powder
– pinch of salt
– 1/3 cup of dark chocolate chips


– 1/2 cup of Greek yogurt
– 1 tsp lemon honey


1. Preheat oven to 180 and lightly grease your baking dish with butter or coconut oil. My tin is about 6 inches.
2. In a large bowl combine all the dry ingredients. In a blender combine the wet ingredients- blend for 15 seconds until smooth. Pour the wet mix into the dry mix and stir until evenly combined. Stir in the chocolate chips.
3. Pour mixture into prepared dish and smooth out with a spoon, bake for 20-25 minutes.
4. Remove from oven and let sit for 10 mins and serve with the yogurt. It can even be cut up into slices/squares and stored in the fridge for breakfast on the go.

For vegans: Leave out eggs, add top with coconut cream as stated above.

For extra Protein: Add protein of your choice.

Tips: You can also add different nuts & seeds, dried fruit etc


Wyldsson-“Make your own bar” review


As you all know I’m a big fan of the Wyldsson products, so I was delighted to be asked to test a new prototype. This new product is another step in making healthy eating more user friendly and convenient – it’s a “make your own bar” (flapjack) pack. Personally, I think it’s a great idea! Yes, making flapjacks is not rocket science but because the bag is packed full of chopped nuts and fruit, it uses up zero amount of your time (you could even get the kids involved).


There are 4 simple steps and 3 extra ingredients needed to make the bars. I’m not 100% sure if the tub of almond butter comes in the pack too, I got the tub with the delivery, so this made it even handier but would make it more pricey I’d imagine!


  • 1 bag Bar Mix
  • 1 very ripe banana
  • 3 tbsp almond butter
  • 1 egg

I also added in a scoop of protein because – well…GAINS lol!


1. Mash the banana in a bowl, add all of the mix, then add the egg and protein if you’re using it.

2. Mix really well, use your hands to ensure it’s mixed thoroughly.

3. In a baking tray lined with parchment paper, spread the mixture out evenly, leaving it pretty thick. Smooth the top using a spatula or your hands.

4. Bake for 18 minutes until golden, leave aside to cool before cutting.

The verdict:

I really loved this product, the whole process from start to finish took less than 20 minutes. The instructions are laid out really clearly, so there’s nowhere to go wrong. They certainly passed the taste test with myself and Mr. PP; the banana gives them a subtle sweetness unlike the sugar loaded ones you find in the shops. I’m not sure of the cost yet but I definitely would buy it again in the future for a quick healthy snack! The pack says it makes about 6 bars but it depends on the tin you use as I got about 8.


Hope you enjoy reading, for more info check out the Wyldsson website.

Piggy Pancakes

When I came across this super cute piggy pancake pan in TK Maxx last week, I just had to have it! I’m a big fan of anything kitsch so this was right up my street! A steal at only €6, I couldn’t wait to make some novelty pancakes at the weekend!


The recipe I used was my Perfect Protein Pancakes and it worked perfectly in this pan as it holds together really well so you can easily flip them.


They certainly put a smile on my face on Sunday morning! What do you think?

The Perfect Protein Pancakes

IMG_2776 Yes I know “perfect” is a strong word but these pancakes had Mr P.P dancing around the house with happiness (pancakes have that effect, don’t they?) he even went as far as telling me that they are the best pancakes he has eaten to date! Now he has eaten his fair share of pancakes so this was great news to me!

I use the Primal Protein from Love Life Supplements and I love it, it blends really well and it’s only sweetened with stevia so there are no extra sugars added. As there are MCT’s added, it has enough fat to keep you full and energised and it’s low-carb to prevent fat storage.

The flour I used was doves farm plain gluten free flour, now this would have a higher carb content over the likes of oats, however it works really well for pancakes and can be purchased in any supermarket.


So, let’s get down to business…


Serves 4 (3 pancakes each)

  • 150g plain Doves Farm flour
  • 1 scoop whey protein (I used Vanilla)
  • 3 medium organic eggs
  • 200-240ml oat milk (or any milk)
  • 1/2 tsp baking powder


1. In a food processor, add the flour, protein and baking powder and pulse for a couple of seconds to combine.

2. In a jug add the eggs and oat milk and give it a good whisk. Turn on the food processor (To add-I have a whisk attachment which I use for this, a handheld whisk would work also) and start pouring in the wet mixture. When it reaches a creamy and smooth consistency (no lumps) pour it back into the jug and leave to rest for 20 minutes- Stir again before using.(This is a good time to prepare all your toppings.)

3. Place a pan over medium heat. Grease the pan with a bit of oil/butter. Once pan is hot, add a large spoonful of the pancake mixture to the pan, about 3-5 inches wide. Let the pancakes cook for 25-30 seconds before flipping and letting the other side cook for the same amount of time.

4. Now it’s the fun part-creating that stack! There are no rules here just have fun and add in all the things you love! In my version, I had one layer of strawberries and Greek yogurt. The next was blueberries and Greek yogurt. Then topped with more strawberries/Greek yogurt/dark chocolate chips/ almond butter and maple syrup.IMG_2879

Macros/calorie content for the 3 Pancakes (This does not include the toppings)

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 247
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 23 mg 1 %
Potassium 0 mg 0 %
Total Carbohydrate 31 g 10 %
Dietary Fiber 1 g 3 %
Sugars 3 g
Protein 12 g 23 %
Vitamin A 12 %
Vitamin C 0 %
Calcium 8 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Kale, Pancetta and Vine Tomato Hash

IMG_1225You wake up on a Sunday morning and you want to eat something delicious but you also want your coffee ASAP. (Prime example of #FIRSTWORLDPROBLEMS!!!!) But I am here to save you, this easy-peasy brunch dish can be whipped up in less than 20 minutes.

The great thing about a “hash” is you can change it up anyway you want, add some baby potatoes, grated sweet potato, spinach or replace the pancetta with bacon or chorizo to name a few.

I’ve made this dish many times with sweet potato and chorizo and it’s ridiculous yummy. I posted that recipe on Boxrox, you can find the recipe right here. That recipe is a little bit time consuming so I figured I’d try a quicker version using kale and it worked out perfectly.


  • Roughly 100g (2 good handfuls) kale washed and chopped
  • 65g pancetta cubes
  • 10 Piccolo Cherry Tomatoes halved
  • 2 medium organic eggs
  • small bunch fresh coriander chopped
  • salt and black pepper


  1. In a non-stick pan over a medium heat cook the pancetta, this is quite a fatty meat so no oil is required. When it nice and crispy, transfer to a small bowl.
  2. In the same pan add the kale, you can include a small bit of coconut oil here if needed (no more than a tsp) and fry for a couple of minutes, now add the tomatoes, pancetta, half of the coriander and some seasoning- cook for a about 2 minutes.
  3. Take the pan off the heat and break in two eggs and place under the grill until the eggs are cooked to your liking.
  4. Sprinkle on the rest of the coriander and some black pepper and serve immediately.

Hope you enjoy xx


Sweet Potato and Turmeric Pancakes

IMG_9490I’m obsessed with turmeric at the moment. I’ve been adding it to as many recipes as possible and also making turmeric tea. This has comes after reading many articles about this super-spice and learning of the benefits. The list is endless really- turmeric is most commonly known to relieve many day to day aches and pain, but what else can it be used for?

Let’s look at 10 health benefits of turmeric.

  1. It’s a natural liver detoxifier.
  2. Can help reduce cholesterol.
  3. May help to treat psoriasis and other inflammatory skin conditions.
  4. Natural Anti-inflamatory
  5. It boosts your immune system.
  6. Helps to ease arthritis .
  7. Anti-aging properties.
  8. Has been used in Chinese medicine as a treatment for depression.
  9. A natural antiseptic and antibacterial agent, therefore can be used as an effective disinfectant.
  10. May speed up metabolism and aid weightloss

So there are some of the many reasons to include turmeric in your diet – pretty amazing right?


Now onto my recipe, it’s super easy!


  • 1/2 large sweet potato grated
  • 3 eggs, whisked
  • 1/3 cup coconut flour
  • 1 tbsp tapioca flour
  • 1 1/2 tsp ground turmeric
  • salt and pepper


1. In a glass jug/bowl add all of the ingredients except the sweet potato. Mix well so that you have an even paste, then mix in the sweet potato and leave aside for about 2 mins to let it soak.

2. Add some coconut oil to a pan over a high heat, and add a good tablespoon of the mixture to your heated pan. Press down with a spatula to flatten. Cook on both side until crisp and serve immediately (wth bacon, of course!)

Happy weekend xxx

Protein Hot Chocolate


Sometimes in life it’s just too cold to drink a smoothie or a protein shake! Well, if you’re in Ireland anyway! The last few weeks have been insane and anyone that knows me, will know how much I dislike the freezing weather! I’m always joking with my mam, that I was definitely born in the wrong climate and I should be living somewhere hot!! But when these wishes can’t be granted the next best thing is a big mug of hot chocolate!


  • 1/2 cup coconut cream
  • 200ml almond milk
  • 2 tbs raw cacao
  • 1 tsp vanilla extract (optional)
  • 1 scoop vanilla/plain protein
  • 1/2 tsp ground cinnamon


1. In a pot over a medium heat add the coconut cream, almond milk, cacao, vanilla extract and ground cinnamon. Mix well to combine and when it starts to foam, remove from the heat.

2. Allow to cool slightly and transfer to a blender, add the scoop of protein and blend for 30 seconds. Serve immediately.

** Tips:

  • Add 1tsp maple syrup if you wish to sweeten.
  • Add 1-2 squares of dark chocolate to the pot for that extra YUM factor.

Spiced Apple Oats

IMG_9095This is a really simple recipe for oats and will warm the belly on an icy morning. I came up with the idea as I am off sugar and needed to jazz up my oats without using honey or maple syrup. Another idea for this recipe would be to bake the oats as this flavour combination would be delicious baked!


  • 1/2 cup gluten free oats
  • 1 green apple peeled and chopped
  • 200ml almond milk
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • some frozen berries for topping


1. In a pot over a medium heat; add the apple and a cup of water. Cook for about 10 minutes until the apple softens and using a fork, mash it up.

2. In a second (larger) pot add the oats, spices and almond milk (Give it a stir) and add in the apple mix. Cook over a medium heat until the oats are ready.

3. Transfer to a bowl and cover with your favourite toppings.

Guest Post: Paleo Scotch Eggs

Paula’s Scotch Eggs


These handy little protein bombs are a great clean snack or good as a side for any meal. They’re really filling, cheap, and easy-peasy to make. I’ve included the herbs that I normally use, but add any fresh or dried herbs depending on your own taste. Enjoy!


  • 5 large eggs
  • 400g pork mince
  • 5 back rashers (unsmoked)
  • 2 tsp sage
  • 2 tsp parsley
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • Plenty of salt and black pepper

**The amount of herbs added is approximate here, I just throw it in!


  1. Preheat the oven to 200C
  2. Hard boil your eggs. I usually add the eggs to a pan, pour boiling water over them, bring to the boil again and allow to simmer for a few minutes, allow to cool before peeling (cold water speeds up the process).
  3. Combine the mince and all the herbs – use a fork to mash the mince so it’s easier to handle.
  4. Take a ball of mince in the palm of your hand and flatten it out, add the egg and wrap the mince around, until the egg is completely covered.
  5. Wrap a piece of bacon around the egg and place on a baking dish.
  6. Bake in the oven for approximately 40 mins or until the bacon looks crispy.
  7. Allow to cool, cut open and enjoy!

Tip: depending how much mince you use for each one, you could do this with more or less eggs.

Note from Primalpiggy: I have tasted these Gems and they’re so delicious, it’s a great recipe from Paula and you have to be quick when they’re brought to the gym as they last about 10 seconds 🙂